Dosas and Idlis are prepared often in our home for breakfast, and sometimes for dinner too. Here I am sharing the Easy Recipe of Idli/Dosa Batter made at home.
Idli/Dosa is a well-known South Indian dish made by fermenting the batter of lentils and rice. Its history suggests that they were originally made with only rice , but with time people started to add black and urad lentils to enhance the texture and taste.
Ingredients for Idli/Dosa Batter
- Half cup of whole urad dal
- 3/4th to 1cup of water
- 1 and Half cup rice (regular raw rice or idli rice)
- 1/2 cup of water (to blend rice)
- Half teaspoon methi seeds (makes dosas with golden)
- 2 tablespoons poha
- 1/2 teaspoon rock salt
Method of Idli/Dosa Batter Preparation
First, add urad dal and methi seeds in a bowl. Rinse them multiple times before discarding the water. Soak them in fresh water for 4 and 5 hours.
Then add rice to a separate bowl, and rinse it several times. Soak the rice in fresh water in plenty of water for 4 and 5 hours.
How Idli/Dosa Batter is Made?
Soak poha in 1 cup water for 30 minutes before mixing the batter.
Remove the water from the methi and dal. Blend urad dal and methi in a jar, along with salt, soaked poha, and 3/4 cup of water.
Blend to form a smooth batter until smooth and bubbly or fluffy. If you need to add more water, approximately 2 to 4 tablespoons. It should be thick consistency but not particularly liquid. Transfer the batter to a big pan.
Remove all the water from the rice, and then put it in the jar. Pour 1/2 cup of water.
Blend until you have a smooth, but slightly coarse dough. It should be thick consistency.
Add this mixture to the batter prepared and mix them thoroughly with a hands that are clean. Warming the hands can aid in the fermentation. The consistency shouldn’t be too thick or fluid or the batter won’t ferment.
How Idli/Dosa Batter is Fermented?
Cover the pan and let it simmer in an arid area until the batter rises and becomes bubbly. For hot area, mixture can be simply kept it in the fridge for a night. It can take from 5 – 16 hours based upon the temperatures.
For colder areas, it is recommended to heat the oven to its lowest temperature (140 F or 60 C) for 10 minutes. Switch off the oven and leave the batter in with the oven’s lights ON.
Make sure that batter is properly fermented. Idli/Dosa batter that is fermented properly will increase and rise in volume. It should be creamy and bubbly. To test you can drop a half spoonful of the mixture into bowls topped with water. A well-fermented batter will float and not sink.
The batter that has been fermented is usually thick, so a little water should be added to make it a bit thin.
Key Points for Making Perfect Idli/Dosa Batter
- Rice: The texture and taste of Dosa depends on the type of rice used. Use 1 cup of raw regular rice and 1/2 cup of parboiled rice or Idly rice.
2. Water: The amount of water required for the batter will depend on the type of urad dal used and the soak duration. When you soak dal for long time, you require less water.
3. Methi Seeds: Soak the methi seeds separately. After that, add the methi seeds in the container of the wet grinder. Start grinding, adding water gradually. In time, it will turn soft, thick and frosty. Add the urad dal and poha mix until it becomes soft and fluffy. Then add rice.
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